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All Journal Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Ilmiah Hospitality Management Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO)
Massenga, Lidjah Magdalena
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Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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PERSEPSI PELANGGAN TERHADAP KUALITAS PELAYANAN DAN PERANAN LINGKUNGAN FISIK PADA RESTORAN DI KOTA DENPASAR-BALI Dewi Hendriyani, I Gusti Ayu; Massenga, Lidjah Magdalena; Ariesta Budiani, Ni Putu
JURNAL KEPARIWISATAAN Vol 17 No 3 (2018): Jurnal Kepariwisataan (edisi spesial)
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pemilihan sebuah Restoran sebagai tempat makan sangat ditentukan banyak faktor. Diantaranya adalah makanannya enak, suasananya nyaman, kemudahan untuk parkir, ada fasilitas wifi dan lainnya. Rekomendasi dari orang lain juga memberikan pengaruh dalam keputusan pemilihan sebuah restoran sebagai tempat makan. Penelitian ini akan menilai kualitas pelayanan di restoran - menggunakan teori SERVQUAL dari Parasuraman (1985) serta peranan daripada lingkungan fisik restoran – menggunakan teori DINESCAPE dari Ryu and Jang (2007). Penelitian ini akan menggunakan sample sebanyak minimal 10% dari total jumlah restoran yang ada di kota Denpasar. Tujuan dari penelitian ini adalah untuk mengetahui indikator atau variabel mana yang berperan dalam kualitas pelayanan dan indikator atau variabel mana yang memiliki peranan penting dalam kualitas pelayanan dan peranan lingkungan fisik restoran. Metode yang akan dipakai adalah menggunakan teknik analisis mix method yaitu kuantitatifdan kualitatif. Dari hasil pembahasan didapatkan kesimpulan bahwa persepsi pelanggan secara keseluruhan terhadap kualitas pelayanan dan peranan lingkungan fisik pada 26 restoran di kota Denpasar, Bali adalah baik dengan rata-rata nilai 4,00. Ini menunjukkan bahwa ke-26 restoran yang juga menjadi rekomendasi dari Tripadvisor sudah menerapkan kualitas pelayanan dan yang baik serta menyediakan fasilitas yang nyaman guna memberikan kepuasan pelayanan bagi pelanggan.
pengaruh PENGARUH CITRA MEREK DAN LOKASI KRISNA OLEH-OLEH KHAS BALI TERHADAP MINAT BELI KONSUMEN DI RESTORAN BERLIN GASTRO KITCHEN & POOL BAR, KUTA, BADUNG Arcana, I nyoman; Budiani, Ni Putu Ariesta; Massenga, Lidjah Magdalena; Juniari, Kadek Eni
JURNAL BISNIS HOSPITALITI Vol 12 No 2 (2023): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v12i2.1235

Abstract

This study aims to determine the effect of Brand Image and Location on Consumer Buying Interest. The population in this study were visitors to the Berlin Gastro restaurant and Krisna Bypass Bali Bypass Ngurah Rai with a sample of 66 people. The data analysis techniques used in this study are Validity Test, Reliability, Classical Assumptions, Multiple Linear Regression, F Test, t Test and Coefficient of Determination. Based on the results of the study, it can be seen that: (1) Brand Image has a positive and significant effect on consumer buying interest at the Berlin Gastro restaurant, where the regression coefficient is 0.430 and the significance value is 0.002. (2) location has a positive and significant effect on consumer buying interest at the Berlin Gastro restaurant, where the regression coefficient is 0.417 and the significance value is 0.003. The results of this study recommend that restaurant managers in attracting consumer buying interest are expected to partner with other companies that already have a strong brand image and strategic location as a strategy to increase consumer buying interest.
Pengaruh PENGARUH CITRA MEREK TERHADAP LOYALITAS KONSUMEN PADA RESTORAN ME GACOAN DI PANJER, DENPASAR, BALI Sudiparwati, Putu Ayu; Arcana, I Nyoman; Massenga, Lidjah Magdalena
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1378

Abstract

Competition in the culinary industry makes restaurant managers try to find the right strategy to be competitive. One strategy is to increase buying interest and loyalty. This research was conducted on consumers of Me Gacoan restaurant in the Panjer area, Denpasar. The purpose of this study was to determine the magnitude of the influence of brand image on consumer loyalty. Brand Image indicators in this study consist of: Recognition, Reputation, Affinity, and Buying Interest. While consumer loyalty indicators consist of: consumer liking for the product and consumer loyalty to the brand. Data collection used questionnaire distribution to 64 respondents. The results of simple linear regression analysis show that Brand Image variables have a significant effect on Loyalty. There is a positive influence of brand image on consumer loyalty, which means that Brand Image in Me Gacoan restaurants has a positive and significant effect on consumer loyalty. This study recommends that Me Gacoan maintain product quality, price, and services to customers so that customers do not switch to other brands that sell products, services, and prices that are almost the same around the city of Denpasar.
Balinese Arak as Substitute of Imported Spirits and Liqueurs in The Process of Making Dadar Gulung Flambe Massenga, Lidjah Magdalena; Arcana, I Nyoman; Wiratnaya, I Nyoman
Jurnal Ilmiah Hospitality Management Vol. 13 No. 2 (2023)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v13i2.246

Abstract

Making Dadar Gulung Flambe by using Arak Bali drink as a substitute for imported spirits and liqueurs such as French Brandy or Jamaican Rum is one alternative to reduce the cost of food so that the selling price of this dish can be more affordable and will increase the use of local Balinese products as products sold in hotels and restaurants. The purpose of this study was to analyze the level of liking for Dadar Gulung Flambe dishes that use Balinese Arak as a substitute for imported spirits and liqueurs. This study uses qualitative data. The quantitative data in this study is the result of data processing from distributing hedonic test. The data analysis technique used in this final project research is a quantitative descriptive data analysis technique. Through the Hedonic Test by distributing hedonic test questionnaires to 15 panelists using four assessment indicators, such as Taste, Aroma, Color and Texture. The results of this study showed that the average level of preference of panelists for Dadar Gulung Flambe who used Balinese Arak drink as a substitute for imported spirits and liqueurs was 4.3 in the Very Like category.
Promotion Strategy Through Go Food and Grab Food Applications at Mie Gacoan Restaurant in Dalung Dewi, Ni Putu Mita Cintya; Massenga, Lidjah Magdalena; Juniari, Ni Kadek Eni
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11343

Abstract

The application or software really helps the community in working on and processing a document or task in various fields, such as making a business application for food and beverage delivery services, where there are various promotional offers that can make people interested in the application. In carrying out promotions, a strategy is needed to be able to make the products or services offered become known and attract public interest. A promotional strategy is an effective way to attract public interest and can also sell a product offered by the company by using promotional tools such as advertising, personal selling, sales promotion, and direct marketing.The purpose of this study was to determine the promotion strategy through the Go Food and Grab Food applications carried out at the Mie Gacoan restaurant in Dalung. The research method used is a descriptive qualitative method, comparing the existing research problems with related theories. Interviews with the Marketing Coordinator of the Mie Gacoan Area in Bali and Medan, as well as documentation and observation, were used to collect data. The benefits obtained from this research are that researchers can add insight into sales promotion promotion strategies and compare the theory obtained during lectures with the reality in the field.The results obtained in this study are promotional strategies through the Go Food and Grab Food applications at Mie Gacoan restaurants in Dalung when compared with the theory used in this study, namely the theory from Kotler, that there are still several promotional tools that are not implemented by the Mie Gacoan restaurants in Dalung.
Co-Authors Ariesta Budiani, Ni Putu Dewi Hendriyani, I Gusti Ayu Dewi, Ni Putu Mita Cintya I Nyoman Arcana Juniari, Kadek Eni Ni Kadek Eni Juniari, Ni Kadek Eni Ni Putu Ariesta Budiani, Ni Putu Ariesta Sudiparwati, Putu Ayu Wiratnaya, I Nyoman